Fish Chowder (3 Points) Recipe

Fish Chowder (3 Points) Recipe Ingredients :

1 lb Fish fillets, fresh or frozen
4 sl Bacon
3/4 cup Onion, chopped
16 oz Tomatoes
2 cup Boiling water
1 cup Potatoes, raw diced
1/2 cup Carrot, diced
1/2 cup Celery, chopped with leaves
1/3 cup Catsup
2 tsp Worcestershire sauce
1 tsp Salt
1/8 tsp Thyme, dried
1/8 tsp Marjoram
1 tbsp Parsley, minced, fresh

Fish Chowder (3 Points) Recipe Instructions :

Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish
into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan
over moderate heat, fry bacon until crisp, turning freguently. Add onion,
and cook and stir over moderate heat until tender and translucent. Cut
tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and
all remaining ingredients except the fish and the parsley to the onions.
Bring to a boil; reduce heat to low, cover, and simmer for about 45
minutes. Add fish; cover and simmer for another 10 to 12 minutes, until
fish flakes and is tender. Garnish each serving with a sprinkle of
parsley.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213;
Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned
tomatoes and low-sodium catsup

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.D. and Katarine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal-Master





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Preparation Time: 0:00

6 : Servings